In the Naples area this salad is called
Insalata di rinforzo, meaning it is particularly nutritious and
re-invigorating. It is traditionally served on Christmas Eve.
Cauliflower Salad
with Pickles
(Insalata di Cavolfiore con Sottaceti)
1 cauliflower
Vinegar
1/4 pound Gaeta olives
4 ounces bottled mixed pickled vegetables
1 spoonful capers
8 anchovy fillets
8 tablespoons extra-virgin olive oil
Salt
Pepper
- Boil the cauliflower in salted water,
without overcooking. Drain and let cool. Cut the cauliflower,
or actually break up the flower from the stem, chop up the stem
and place on a large platter.
- Combine pickled vegetables with olives,
capers and anchovies. Scatter the marinated mixed vegetables
over the cauliflower and dress with oil, salt and pepper. Serve
cool.
Makes 6 to 8 servings.
Recipe provided courtesy of The Italian Trade Commission.
